Vegan. June 21, 2017
June is National Fresh Fruit and Vegetable month AND Diva S had a number of successes with vegan recipes lately, so she challenged the Divas to try to make a vegan recipe this month (she may also have hoped to rid herself of her reputation for gluttonous themes). The result was a fresh and flavorful meal, perfectly paired with pink wine, and perfect for the first day of summer!
Cumin Roasted Chickpea and Eggplant Lettuce Wraps
1 cup cooked chickpeas
1 small eggplant, small dice
1 tbsp oil
1 tsp ground cumin
salt + pepper
1 head butter lettuce, leaves separated
1 mango, peeled + finely shredded
1/2 small jicama, peeled + finely shredded--or use apples, carrots, or radishes (something crunchy and slightly sweet)
juice of 1 lime
fresh mint leaves
chipotle chili powder (optional)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the chickpeas, eggplant, oil, cumin, salt and pepper together and spread them out evenly on the baking sheet. Roast the mixture until the chickpeas are crispy and the eggplant is browned, flipping them about here and there, about 15 minutes.
Meanwhile, combine the shredded mango and jicama in a medium bowl with the juice of the lime. Season the mix with salt, pepper, and chipotle powder if you like. Serve the slaw with butter lettuce leaves, roasted chickpeas + eggplant, mint leaves and more chipotle powder. Assemble all components together within butter lettuce leaves. Eat immediately.
1 small eggplant, small dice
1 tbsp oil
1 tsp ground cumin
salt + pepper
1 head butter lettuce, leaves separated
1 mango, peeled + finely shredded
1/2 small jicama, peeled + finely shredded--or use apples, carrots, or radishes (something crunchy and slightly sweet)
juice of 1 lime
fresh mint leaves
chipotle chili powder (optional)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the chickpeas, eggplant, oil, cumin, salt and pepper together and spread them out evenly on the baking sheet. Roast the mixture until the chickpeas are crispy and the eggplant is browned, flipping them about here and there, about 15 minutes.
Meanwhile, combine the shredded mango and jicama in a medium bowl with the juice of the lime. Season the mix with salt, pepper, and chipotle powder if you like. Serve the slaw with butter lettuce leaves, roasted chickpeas + eggplant, mint leaves and more chipotle powder. Assemble all components together within butter lettuce leaves. Eat immediately.
Sugar Snap Pea and Carrot Soba Noodles
INGREDIENTS
Soba
INSTRUCTIONS
INGREDIENTS
Soba
- 6 ounces soba noodles or spaghetti noodles of choice
- 2 cups frozen organic edamame
- 10 ounces (about 3 cups) sugar snap peas or snow peas
- 6 medium-sized carrots, peeled
- ½ cup chopped fresh cilantro (about 2 handfuls)
- ¼ cup sesame seeds
- ¼ cup reduced-sodium tamari or soy sauce
- 2 tablespoons quality peanut oil or extra-virgin olive oil
- 1 small lime, juiced
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or agave nectar
- 2 teaspoons freshly grated ginger
- 1 teaspoon chili garlic sauce or sriracha
INSTRUCTIONS
- To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
- To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
- Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
- Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
- Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.
Cucumber, Basil, Watermelon Salad
i used this recipe but, as discussed, didn't think i wanted all that was going on in the dressing, so i skipped that aspect of it and i'm not reprinting it below (although i am curious about it, so i may revisit the recipe some day and follow it as written). instead, i tossed it in the juice of one lime, a drizzle of olive oil, and a pinch of salt (salt it just slightly less than where you think it should be because the peanuts will add a little more salt when you serve it).
-N
i used this recipe but, as discussed, didn't think i wanted all that was going on in the dressing, so i skipped that aspect of it and i'm not reprinting it below (although i am curious about it, so i may revisit the recipe some day and follow it as written). instead, i tossed it in the juice of one lime, a drizzle of olive oil, and a pinch of salt (salt it just slightly less than where you think it should be because the peanuts will add a little more salt when you serve it).
-N
- 3 cups watermelon, deseeded and cut into cubes or melon balls
- 2 cups cucumber, chopped into ¼-inch pieces
- 1 ripe mango, skin removed and chopped into ½-inch pieces
- ¼ cup chopped cilantro
- ¼ cup sliced basil
- ¼ cup salted peanuts, crushed and toasted
- 1 lime, juice
- olive oil
- salt
- In a large bowl, mix watermelon, cucumber, mango, cilantro, and basil. Add lime juice, olive oil and salt. Mix. Chill for 30 minutes. Drain the excess liquid before serving.
- Serve with the crushed peanuts on top of the salad.
Strawberry Rhubarb Crisp Bars
courtesy Smitten Kitchen: https://smittenkitchen.com/2014/05/strawberry-rhubarb-crisp-bars/
1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
6 tablespoons (85 grams) apple sauce (or unsalted butter, melted, if you're not going vegan)
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.
Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour apple sauce over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.
Let cool in pan; I do this in the fridge, where they become crisp once chilled (less so at room temperature).
courtesy Smitten Kitchen: https://smittenkitchen.com/2014/05/strawberry-rhubarb-crisp-bars/
1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
6 tablespoons (85 grams) apple sauce (or unsalted butter, melted, if you're not going vegan)
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.
Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour apple sauce over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.
Let cool in pan; I do this in the fridge, where they become crisp once chilled (less so at room temperature).